Holiday Home Cooking: Chowder Factory

Put on your apron, sharpen your chef’s knife and clean off the cutting board. Every year at this time, mvm features recipes that reflect the holiday memories and traditions of notable Merrimack Valley chefs and restaurateurs. We hope you’ll find these recipes inspiring, and maybe you’ll even discover a new dish that will become a holiday tradition in your family’s home.    

Chowder Factory           

Chowder Factory co-owner Joe Jolly’s culinary career started as a 16-year-old dishwasher at IHOP. He later worked his way through Boston University’s School of Theatre, taking jobs at Beantown restaurants, and eventually wound up at the Copley Plaza Hotel, which, at the time, was a hotbed for up-and-coming chefs. In that intense and creative environment, Jolly first learned to cook as a professional. 

From there, Jolly found his way to Bay State Chowda Co., now known as Boston Chowda Co.. As the business grew rapidly, it moved its manufacturing headquarters to numerous locations before settling in Lowell in 1992.

When the company’s owners decided to license the manufacturing side of the business, Jolly and his sister took over and have owned the rebranded Chowder Factory since 2002. 

Jolly presents two dishes that are perfect for the holidays. The first is a turkey stew that will remind you that leftovers often steal the show during Thanksgiving week. Second is his Autumn Harvest Trio, a potato, butternut squash and sweet potato side dish.

Turkey Stew
Servings: 8 to 12

Ingredients:
2 1/2 quarts turkey stock
2 pounds turkey thighs, tenderloin or breast
1 pound red bliss potatoes, 1/2-inch diced
1 large yellow onion, 1/2-inch diced
1/2 pound carrots, cut into half moons
1/2 pound celery, 1/4-inch cuts
1/2 pound butternut squash, 1/2-inch diced
5 ounces dried cranberries
1/4 cup white wine (optional)
2 tablespoons butter
1/2 cup corn starch (mix with 1/2 to 3/4 cup of stock and set aside)
1/4 teaspoon dried ground sage
1/4 teaspoon poultry seasoning
1 teaspoon ground black pepper
1/2 to 1 tablespoon sea salt to taste
1/2 teaspoon granulated garlic
1 sprig rosemary, minced
1 1/2 teaspoons GravyMaster browning sau

Directions:
1. In a large stock pot, add butter and melt. Combine the onions, celery and carrots, and cook on medium heat for about 10 minutes until onions are translucent, stirring constantly for an even saute.
2. Mix in the turkey stock, potatoes and spices. Allow them to cook for 15 minutes, stirring occasionally. Add the diced turkey and butternut squash.
3. Continue to cook for an additional 15 to 20 minutes, mixing intermittently. Thicken with the starch and stock slurry. When the potatoes are fork tender, add the rosemary, dried cranberries, GravyMaster and optional white wine. 

Autumn Harvest Trio
Servings: 8 to 10

Potatoes
Ingredients:
2 pounds white potatoes, peeled and cut into 1-inch pieces
8 tablespoons room temperature butter 1 teaspoon salt 3/4 cup heavy crea

Directions:
1. Place peeled and cut potatoes into 4 quarts water. Bring to a boil. Simmer for 20-30 minutes until fork tender. Strain out water.
2. Mash or rice the potatoes. Add butter and mix to melt thoroughly. Add spices and heavy cream, mix well and set aside.

Sweet potatoes
Ingredients:
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
8 tablespoons room temperature butter 1 teaspoon salt 1 tablespoon brown sugar 3/4 cup heavy cream

Directions:
1. Place peeled and cut sweet potatoes into 4 quarts water. Bring to a boil. Simmer for 20-30 minutes until fork tender. Strain out water.
2. Mash or rice the sweet potatoes. Add butter and mix to melt thoroughly. Add spices and heavy cream, mix well and set aside.

Butternut Squash
Ingredients:
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
8 tablespoons room temperature butter 1 teaspoon salt
1 tablespoon white sugar 1/2 cup heavy cream

Directions:
1. Place the peeled, seeded and cut butternut squash into 4 quarts water. Bring to a boil. Simmer for 20- 30 minutes until fork tender. Strain out water.
2. Mash or rice the potatoes. Add butter and mix to melt thoroughly. Add spices and heavy cream, mix well and set aside.

To assemble:
1. Coat a springform pan with nonstick spray, layer starting with mashed sweet potatoes, then white potatoes, and topped off with the butternut squash.
2. Bake at 350 F for 25 minutes. Allow to cool about 10 minutes, then remove outer layer of pan. Serve.

Chowder Factory
Lowell, Mass.
(978) 674-8353
ChowderFactory.com